Southwest Meatloaf

Did you know that 97% of America’s cattle farms and ranches are family run? That’s right! We have Mississippi Farm Families providing safe beef not only for your family but ours as well.
Improvements in beef production technology have helped the beef industry use fewer resources to feed more people. In Mississippi in 2011 the value of the beef industry was $155 million.
With over 14,500 cattle farms in Mississippi there is a lot of delicious and nutritious beef for you to try in your family meals.

2 lbs. lean ground beef
1 c. soft bread crumbs
¾ c. finely chopped onion
½ c. finely chopped red bell pepper
½ c. frozen corn, thawed
½ c. milk
1 egg
1 large clove garlic, minced
2 t. salt
1 ½ t. chili powder
1 t. ground cumin
¼ t. pepper
½ c. thick and chunky salsa

Heat oven to 350 degrees F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4- inch loaf on rack in broiler pan. Bake in 350 degrees F oven for 1 hour 15 minutes – 1 hour 20 minutes, until internal temperature reaches 160 degrees F.
Let stand 10 minutes. Top with salsa; cut into slices.


Oven Sweet Potato Fries

Sweet potatoes pack a powerful 1- 2 punch!

1st – Sweet potatoes are nutrient dense with Vitamin A, beta carotene, Vitamin C, folic acid, and high in fiber. The American Heart Association has authorized the use of the Heart Healthy Symbol in advertising because of the health benefits provided by sweet potatoes.

2nd – Mississippi is 2nd in the nation in acreage of sweet potatoes and brought in $56 million in production to Mississippi. Our Beauregard variety is a beauty bringing a brilliant orange to enhance any dinner plate.

Sweet Potato Basics

To cook sweet potatoes: wash, peel and cut off ends. Cut into quarters. Cook in enough boiling salted water to cover for 25 to 35 minutes. Or Place 1 pound peeled and cubed sweet potatoes in a casserole dish with 1/2 cup water. Cover and cook on 100% power (high) for 10 to 13 minutes.
Sweet Potato Fries are a hot commodity in many restaurants. Try this easy, healthy way to make them in the oven.

1 large sweet potato, peeled and cut into wedges
2 t. canola oil
¼ t. salt
Pinch of cayenne pepper

Preheat oven to 450 degrees F. Toss sweet potato wedges with oil, salt, and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once after 10 minutes. Cooks in about 20 minutes total.


Corn and Avocado Salsa

Sweet corn grows on over 2,000 acres in Mississippi. Most of the ears are consumed in Mississippi by folks who know fresh corn ears are a delight to eat. Sweet plump corn kernels burst with flavor with each bite while that sweet corn juice awakens your taste buds.

Most of the corn you see growing in the fields across Mississippi is not sweet corn. It is called field corn that is used for feeding animals and in ethanol production.

Corn is cholesterol free. It’s a good source of Vitamin C, Vitamin A, potassium, thiamine, fiber and is very high in antioxidants. Corn on the cob and cut corn is a 100% whole grain.

½ c. corn kernels
½ avocado, diced
1 plum tomato, chopped
2 t. chopped fresh cilantro
Lime juice to taste
Salt to tast

Combine corn, avocado, tomato and cilantro in a small bowl. Add lime juice and salt to taste.
Note: If using fresh corn kernels, steam for 1-2 minutes. If fresh corn is out of season, use thawed frozen corn kernels.

Serve as a side dish, or eat with crackers for a snack or when serving as an appetizer.


Creamy Catfish Salad

For years many families have enjoyed delicious Mississippi Farm Raised Catfish. With inferior fish from other countries invading local food markets, be sure to read the label to make sure you are getting Mississippi Farm Raised Catfish.

Only U.S. Farm Raised Catfish are grown using high quality standards and safe practices. Mississippi has over 60,000 acres of catfish ponds in production. In 2011, that was $222 million in production value to our state’s economy. An important fact to know is that Mississippi Farm Raised Catfish are harvested so they arrive alive to processing plants. Catfish are kept alive up to the minute they are processed. The fish are cleaned, processed, and placed on ice or individually quick frozen to temperatures of minus 40 degrees F to help preserve the taste and quality of the fish in less than 30 minutes.

2 c. water
2 T. lemon juice
1 lb. U.S. Farm Raised Catfish fillets
3 hard cooked eggs, chopped
½ c. chopped celery
1/3 c. chopped ripe olives
¼ c. chopped dill pickles
2 T. chopped pimento
1/3 c. mayonnaise
2 T. horseradish
1 t. lemon juice
½ t. salt
¼ t. pepper

In a skillet bring water and 2 T. lemon juice to boiling. Add catfish. Return to boiling; reduce heat. Cover and simmer gently for 5 – 7 minutes or until fish flakes easily.
Remove fish from water. Cool slightly. Finely chop cooked fished.

In a bowl combine cooked catfish, eggs, celery, ripe olives, dill pickle, and pimento.
Stir together mayonnaise, horseradish, 1 t. lemon juice, salt and pepper. Add to catfish mixture, stirring until well combined. Chill.

Catfish Salad is delicious as a sandwich filling, stuffed in a tomato, topping a plate of salad greens or with crisp crackers.


Grilled Peanut Butter and Banana Sandwiches

The average American consumes more than six pounds of peanuts and peanut butter products each year. Besides their great taste, peanuts have over 30 essential nutrients and phytonutrients like protein, B vitamins, Vitamin E and magnesium. These bite size nuts have more antioxidants than broccoli, carrots and green tea.

Peanuts are not only good for family food plans but they brought in $16 million dollars to our state’s economy in 2011. We harvested 62.4 million pounds of peanuts grown on 16,000 acres in Mississippi last year. So whether you like roasted peanuts, boiled peanuts, or peanut butter, remember Mississippi farm families love growing peanuts for our families and yours!

8 T. smooth or crunchy peanut butter
8 slices whole grain bread
2 large ripe bananas, sliced lengthwise into a total of 16 pieces
2 T. honey
Cooking Spray

Spread 1 T. peanut butter on each of the bread slices. Place banana pieces on top of the peanut butter on 4 of the slices. Drizzle with honey. Pres the remaining slices of bread on top to make 4 sandwiches.

Place a large, non-stick skillet over medium heat. Coat the bread with cooking spray just before browning each side. Grill sandwiches, in batches, approximately 2 minutes each side, until golden brown. Slice the sandwich diagonally and serve warm.


Southwest Salsa Rice Bites

Rice is a favorite in family meals! It is nutritious, economical, blends well with any food pairings and is easy to make. Best of all, rice is cholesterol- and sodium-free and has no trans or saturated fat. Rice is also gluten-free and is the least allergenic of all grains.

Northeast Mississippi is proud to be home to the majority of rice producers in our state. In 2011, the rice crop contributed more than $153 million in value to the state’s economy and accounts for thousands of jobs, both on and off the farm. Rice also ranks among the state’s top agricultural exports.

3 c. cooked brown rice, cooled
1 c. shredded pepper jack cheese
4 eggs
1 - 16oz. jar medium (or hot) thick and chunky-style salsa
½ c. sour cream
½ t. salt
½ t. pepper
¾ c. crushed corn or tortilla chips
Additional salsa and sour cream for optional garnish

Preheat oven to 350 degrees F. Combine rice and cheese in a large bowl; set aside.
In medium bowl, beat eggs until well blended. Stir in salsa, sour cream, salt and pepper. Add salsa mixture to rice and cheese. Mix well.

Spray miniature muffin pans with non-stick cooking spray. Spoon about 1 ½ T. rice mixture into each cup, filling to just below the rim. Sprinkle crushed chips over the rice filling pressing lightly with the back of a spoon.

Bake 15 to 20 minutes or until lightly browned. Serve warm with additional salsa and sour cream if desired.


Awesome Pork Tenderloin

Mississippi’s 439 pork producers sold over 180 million pounds of pork in 2011 for a production value of $104 million dollars to our state’s economy. Pork is ideal for the calorie conscious. Pork’s high ratio of nutrients to calories is termed “high nutrient density”. A three ounce serving of lean pork has only 165 calories. Besides being comparatively low in calories, three ounces of cooked lean pork contains only a moderate amount of cholesterol; just 67 mg.

Enjoy these recipes for a delicious dinner and tasty breakfast.

2 lbs. pork tenderloin
½ t. salt
¼ t. pepper
1 to 1-1/2 sticks butter
1 – 8 oz. package fresh mushrooms, sliced or 1- 8oz. can, drained
4 cloves garlic, peeled
1 T. balsamic vinegar

Heat oven to 350 degrees F. Sprinkle salt and pepper evenly over pork. Place tenderloin in a 9x13 baking pan and set aside.

Melt butter with garlic in a medium saucepan. Add mushrooms, bring to a boil, reduce heat and simmer uncovered 5-6 minutes or until mushrooms are just tender. Stir frequently.

Add vinegar to mushroom mixture. Spoon over pork, placing some of the mushrooms on top of the pork. Roast 20-27 minutes, uncovered or until internal temperature reaches 145 degrees F as measured with a food thermometer, followed by a 3-minute rest time. May baste occasionally.


Honey Turkey Rollers

Honey is the sweet fluid produced by honey bees from the nectar of flowers. Worker honey bees transform the floral nectar that they gather into honey by adding enzymes to the nectar and reducing the moisture. Eating locally produced honey has many health benefits including reducing allergies to local plants.

The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.

8 oz. cream cheese, softened
1/3 c. honey
¼ c. mustard
½ t. onion powder (optional)
6 (8 inch) whole wheat tortillas
1 ½ c. Colby Jack cheese, shredded
12 thin slices turkey

In a medium bowl, beat cream cheese with an electric mixer until fluffy. Add honey, mustard, and onion powder; mix well.

Spread 1-2 T of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with ¼ c. cheese, leaving about 1 inch around the edge.

Place 2 slices turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into eight 1-inch rounds. Serve.


Quick Chicken Salad To Die For

Mississippi ranks 4th in the country when it comes to raising quality poultry. In 2011, Poultry was Mississippi’s #1 commodity adding $ 2.44 Billion dollars to our state’s economy.

Chicken has long been noted for its good nutrition and adaptability when using in family meals. Did you know that no hormones or steroids are used in raising chickens? Federal regulations strictly prohibit the use of hormones and steroids in raising poultry.

1 store bought rotisserie chicken
8 oz. cream cheese, softened
1 c. mayonnaise
1 c. sour cream
1 c. celery, diced
1 c. red onion, diced
1 c. sliced almonds, toasted
1 c. pineapple in ½” pieces

Tear all the chicken off the bones.
Combine all ingredients with chicken and mix completely.
Serve over salad greens, make sandwich with French bread, or mix with 1 lb. cold cooked pasta for a great pasta salad meal.


Nancy’s Seven Layer Salad

U-Pick farms and Farmers markets are great places to get Mississippi Farm Grown Freshness! Local farm families grow numerous varieties of produce for their families and yours! Many farm families are also certified organic farmers.

From spring through fall many vegetables and fruits are grown on small acreages for sale in local markets. You’ll find these fruits and vegetables at area farms and markets: assorted greens, strawberries, squash, corn, eggplant, peas, beans, new potatoes, sweet potatoes, peppers, watermelon, blueberries, peaches, plums, tomatoes, cantaloupe, cucumbers and more!

In Mississippi, there are 43 different varieties of vegetables grown commercially.

8 c. shredded romaine lettuce
1 c. frozen peas, thawed
1 medium yellow bell pepper, diced
1 c. halved grape tomatoes or quartered cherry tomatoes
1 c. sliced celery
½ c. sliced green onions
¾ c. plain yogurt
¾ c. mayonnaise
2 t. cider vinegar
1-2 t. sugar
¼ t. each garlic powder, salt and pepper
½ c. shredded cheddar cheese
½ c. thinly sliced fresh basil or dried basil to taste
3 strips cooked bacon, crumbled

Place the lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and green onions on top of the lettuce.

Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad. Sprinkle with cheese, basil and bacon. Serve immediately or chilled. Can be made a day ahead and kept covered in the refrigerator.


Hot Pizza Dip

There are 129 Grade A dairy herds in Mississippi that contribute $42 million in value of production of milk in 2011. Milk is the only crop that is harvested daily. Cows are milked at least twice a day with sanitary milking machines.

Dairy products are the primary source of calcium in the American diet, accounting for 76% of the calcium in food. Annual milk consumption in the U.S. averages 22 gallons per person.

The “sell by” date on a carton of milk is used as a guideline for grocery retailers and ensures that you are being sold a fresh product. Once you bring milk home, it remains fresh for 7 to 10 days beyond the “sell by” date if refrigerated at 35-45 degrees F.

6 oz. light cream cheese
½ c. light sour cream
1 t. oregano
½ c. pizza sauce
1 c. shredded low-moisture, part skim Mozzarella cheese
¼ c. diced red peppers
¼ c. sliced green onions
½ c. grated parmesan cheese
Whole wheat bread sticks or crackers

Combine cream cheese, sour cream and oregano in a bowl; stir until smooth. Spread cream cheese mixture evenly into a 9” pie plate or quiche pan. Top with pizza sauce, Mozarella cheese, peppers and onions. Sprinkle with Parmesan cheese.

Bake at 350 degrees F for 10 minutes or until cheese is melted. Serve with bread sticks or crackers.


Lemon Blueberry Biscuits

Approximately 50% of Mississippi blueberries are sold wholesale through marketing cooperatives. The remaining blueberries are sold on a pick-your-own basis or sold independently through farmers markets, small stores, etc.

There are approximately 2700 acres in blueberry production in Mississippi with the majority of blueberry acreage in the Southern half of the state. Fresh blueberries are available in the market place from May through September with June and July being the peak harvest season.

Blueberries rank above all the berries are an excellent source of antioxidants, fiber, magnesium, iron, folate, potassium, and Vitamins A, C & E. Blueberries can be enjoyed daily fresh or frozen to enjoy year round. For best results when freezing, do not wash the berries.

Freeze them dry in plastic freezer containers. Blueberries will freeze individually and will be easy to use in recipes. Wash them right before using them in your favorite recipes.

2 c. all purpose flour
1/3 c. sugar
2 t. baking powder
¼ t. salt
1 – 8oz. carton lemon yogurt
1 egg, lightly beaten
¼ c. butter, melted
1 t. grated lemon peel
1c. fresh or frozen blueberries
½ c. confectioner’s sugar
1 T. lemon juice
½ t. grated lemon peel

In a large bowl combine dry ingredients. Mix together yogurt, egg, butter and lemon peel. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by T. onto greased baking sheet. Bake at 400 degrees F. for 15-18 minutes or until lightly browned. Combine glaze ingredients and drizzle over warm biscuits. Makes about 2 dozen.


© 2007 Mississippi Farm Bureau Federation